Assorted Quesadillas Recipe

Prep and sauté vegetables

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced red bell pepper and 1/2 cup sliced yellow onion. Sauté 4–5 minutes until softened and slightly caramelized. Add 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp black pepper and 1/2 tsp kosher salt; stir 30 seconds to bloom the spices. Remove vegetables to a plate.

Assemble and cook quesadillas

Wipe the skillet clean and return to medium-low heat. Place one flour tortilla in the skillet, sprinkle about 3/8 cup (roughly 1/2 cup total cheese per quesadilla) cheddar and 2 tablespoons monterey jack evenly over half the tortilla. Top with 1/2 cup shredded cooked chicken and a quarter of the sautéed peppers/onions. Fold the tortilla over to make a half-moon. Cook 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and cheese is melted. Repeat for remaining tortillas. Keep cooked quesadillas warm in a low oven (100–120°C / 210–250°F) on a baking sheet.

Slice and finish

Let each quesadilla rest 1 minute, then cut into 3 wedges. Garnish with a sprinkle of chopped cilantro and serve with sour cream and salsa.

Marinate steak

In a bowl combine 12 oz thinly sliced steak, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon minced garlic, 1/2 tsp chili powder, 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss and let sit 10–15 minutes while you prep the onion and heat the pan.

Cook steak and onions

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the sliced onion and cook 3–4 minutes until softened and starting to brown. Push onions to the side and add the marinated steak in a single layer. Cook 2–3 minutes, stirring, until browned but still tender. Combine onions and steak, taste and adjust seasoning if needed. Remove from skillet and keep warm.

Assemble and cook quesadillas

Wipe skillet and reduce heat to medium-low. Place one tortilla in pan, distribute about 3/8 cup pepper jack cheese over half, top with ~3 oz cooked steak mixture, fold and cook 2–3 minutes per side until cheese melts and tortilla is crisp. Repeat for remaining tortillas. Rest 1 minute then cut into wedges.

Prepare filling

Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1/2 cup diced green bell pepper and sauté 2–3 minutes until slightly softened. Add 1 cup rinsed black beans, 1/2 cup corn kernels and 1/2 cup grated (and drained) zucchini. Season with 1/2 tsp cumin, 1/4 tsp chili flakes and 1/2 tsp kosher salt. Cook 3–4 minutes, stirring, until heated through and moisture has reduced. Taste and adjust salt.

Assemble and cook quesadillas

Reduce heat to medium-low. Place one tortilla in the skillet, sprinkle about 3/8 cup mixed cheese on half, top with about 1/2 cup vegetable-bean filling, fold and cook 2–3 minutes per side until golden and cheese is melted. Repeat for remaining tortillas. Let rest 1 minute then slice into wedges.

Arrange assorted quesadilla wedges on a platter: distribute chicken, steak and vegetable wedges so guests can choose. Place bowls of sour cream and salsa on the side, garnish with chopped cilantro and lime wedges for squeezing over the quesadillas.

Suggested serving: 1 quesadilla (4 wedges) per person as a main, or 1–2 wedges per person as an appetizer. Serve immediately while hot and melty.